Basic Butter Cookie Dough
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
2-4 dozen cookies
ingredients
- 3 cups all-purpose flour
- 1 cup confectioners sugar
- 1 cup cold unsalted butter, cut in pieces
- 1⁄2 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- egg wash
- 1 large egg white, beaten with 2 teaspoons water
directions
- Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
- In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
-
Icebox Butter Cookies:
- Divide dough in half; form into two 2-inch square logs, each approximately 5½ inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
- Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
- If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
- Store finished cookies in an airtight container, up to 2 weeks.
-
Rolled Cut-outs:
- Divide dough in half; form into two ½-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.
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